The cauliwings are the star of this dish, but I’ll be nice and give you the recipe for the entire bowl, because what a wonderful combination of flavours to enjoy!! Where you one of those vegans who never really ate cauliflower before? I definitely am. I usually only ate cauliflower plain in salads. I think I made cauliflower “steaks” once before but I don’t think they were anything to rave about haha.

Building a bowl is so easy, you really can put in whatever you want. I love making them when it’s almost grocery day, because you get to use up the produce and possibly any leftovers can be repurposed to go into a bowl! What makes a “bowl” different then a salad, you ask? Well, the 42 year old in me often wondered that when the bowl craze took over. What makes it different? Grains! LOL Or at least that’s what I think. Bowls are easiest when you’ve been able to prep ahead of time the ingredients, however they are also fairly simple to make on the fly. I often make them when I’m tired or my brain isn’t able of coming up with what to make for dinner. They are always delicious and you can’t go wrong with a bowl as it’s usually filled with multiple flavours and it’s a party in a bowl!

The base of this bowl is wild rice. I made some at the beginning of the week and added it to almost every dinner I made as you need the good grains in your life! This is the kind of rice I’ve been buying recently and I absolutely love it!

Next I added some quick stir-fry veggies, that included kale, broccoli, green bell pepper and firm herb tofu (this kind). With some sesame oil, I added them one at a time to the wok, based on length of time they need for proper stir-fry. Broccoli, green pepper, tofu then kale at the end. When it becomes softened, you’ll know it’s done! I also tossed in some ground flax for more nutrients!

Next I used the roasted sweet potatoes I made the day before for another dish, so of course I had to add them here because – sweet potatoes are yum! These were oven roasted, with a sprinkle of sesame oil and some pink Himalayan salt. Peeled and cut into cubes, you roast them for 25 to 30 minutes at 400F and they are ready to go!

And this brings us to our final step……..the sticky, gooey cauliflower wings! These ones are oven roasted; however I also love doing these in the air-fryer. I’d recommend checking your cupboards for breadcrumbs before you begin making this, so you don’t end up like me and having to crush up gluten-free croutons as I was all out of breadcrumbs (d’oh!). This recipe is pretty simple and can be made in up in under 45 minutes! Some recipes call for you to cook the wings, then toss them in sauce, then cook again, but I find that often that takes away some of the crispiness and the crispiness can be the best part! With this sauce, I find it better to heat it on the stove, on a low simmer and then toss the wings in it at the end. If you plan to eat these with your fingers, then yes, toss them back in the oven for another 5 minutes so they are less sticky – unless you prefer the sticky fingers! Now on to the recipe!

Doesn’t this look delicious? Trust me, it is. I was very excited to eat the leftovers for lunch the next day! Here’s the recipe for you! If you make it, tag me on social media so I can see how yours turned out!

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